Ornamental Peppers

Aphrodisiac Peppers | Horny Ornys

People ask me, "Are some ornamental peppers aphrodisiacs?" Well the "Explosive Ember is an erect, edible ornamental pepper". At least that is the way many describe the petter... I mean pepper. It is a very provocative description. So some people are confused about the issue. Perhaps the most confusion comes from the ornamental pepper Peters Naughty Penis Pepper Plant. You can read the review.

In any case there are a lot of ornamental-hot peppers that are crossovers. By that I mean they can be tasty and a bit hot as well. So if your not familiar with them, you need to giv'em a go. I would rather eat a beautiful one than an ugly one. Especially if it really was an aphrodisiac.

Why Dry Hot Peppers How to Dry Peppers is a noble mission, but Why? The biggest reason people would want to dry peppers is for storage. That’s a no brainier. But why would you want to store them and why dry? Because you have a bumper crop and need them for spices and medicinal remedies that are inherent in capsaicim. Freezing is fine but the defrosting at times is a problem. Besides, dry pepper is a very convenient way to use peppers. They can then be made into powder for cooking or capsules and wraps for cures. They don’t require valuable real estate in your refrigerator nor freezer. Removing moisture from peppers will magnify and intensify the heat from the capsaisim and enhance flavors and natural sugars it contains. Dehydrated peppers pack a bigger bite in both solid food and hot sauce recipes than fresh peppers. Did I convince you to dry them? You were already going to dry them?… Ok, then lets proceed… with caution. Warning About Drying Peppers Please read this!! Even before you learn How to Dry Peppers, you should know how strong peppers particles can get. The capsiacin is a very strong chemical. The hotter the pepper the more capsaicin it will contain. If your not familiar with the Scoville Unites review, perhaps you should catch up on it. It is a way to rate the hotness of peppers, the capsiacin it contains. Take precautions when preparing fresh peppers and when drying the fruits. Wear protective gloves, goggles and a dust mask when grinding pepper pods after the drying process and during the grinding work. I cant stress that enough. If possible do this work outdoors. Be sure not to scratch your eyes, nose, face, or “anything else” after handling. Scrub your hands really well afterwards with soap and water. Take extra precaution around young children and cuddly pets. . Different Ways on How to Dry Peppers How to Dry Peppers… what a joke. It is almost impossible to NOT dry a pepper pod. Let me count the ways to dry peppers and you can mix and match the methods, turn them around and upside down. It can’t not work. So feel free to be free and read the following, “Ways to Dry Peppers.” Hang Dry the Entire Pepper Plant The simplest method to dry peppers. The success of an outside or garage hang-drying is going to depend on your regional climate. If it is convenient and you are ready to take the whole plant up, simply cut her off at ground level and hang the entire plant in the garage. It will take months for the plant to dry. In the mean time the peppers normally stay fresh and colorful for longer than they would in the refrigerator. You can use them to make stuffed peppers for quite a while before they get too dry for that recipe. The humidity in your garage or area, cant be extremely high. But it’s is a good method for you to try. There is almost no work involved. Hang Dry Only Pepper Pods The most popular method to dry peppers. Look over your individual peppers well. discard the ones that have a bad spot, damage or anything that will make it go bad prematurely. Coat the pods with a fine film of olive oil and string them up by the stems. You can wrap the string with a tight knot of better yet use a needle and thin fishing line. Leave plenty of roam between them for new air and sun to get to. Hang...

Ok… say it 3 times and you can continue. Peter’s Naughty Penis Pepper Plant, Peter’s Naughty Penis Pepper Plant, Peter’s Naughty Penis Pepper Plant, lol Growing Peter’s Penis Pepper Plant Peter’s Naughty Penis Pepper, is classified as a, Capsicum annuum var. annuum. As if anybody cared. What people remember about this pepper is when they were 8 years old and it was the first time they realized what-was-what. (I couldn’t help but putting that in). You wouldn’t believe all the jokes you get with this pepper. Or maybe you would. In any case I bet you have a few of your own that just seam to ooze up out of your unconscious. That is were all the naughty thoughts are hiding and waiting for their big chance. Peter’s Naughty Penis Pepper Plant comes (no pun intended) in 3 distinct colors, red, orange and yellow. While maturing, the color goes from it’s infant green to its color, which ever variety you are growing, red, orange of yellow. The pod of the pepper is wrinkled and has a round tip with a cleft. It is approximately 3 to 4 inches in length, (bigger than my husbands) and 1 to 1.5 inches wide when fully aroused. When fully grown the Peter’s Naughty Penis Pepper Plant can grow up to 50 – 70 cm high. They are infamous cousins of the Tabasco pepper and the jalapeno. However, Peter Peppers are hotter than the Tabasco and 10 times hotter than the jalapeno, weighing in at 35,000-55,000 Scoville Heat Units. Growing Peter’s Penis Pepper Plant The more you pick the more the plant will produce peter peppers. Even if you don’t really need them now, you should pick’em and store refrigerate or dry them. Drying peppers is a lot of fun once you are set up for it. It doesn’t take much either. People love to receive them for gifts. Especially the naughty Peter.. It’s is usually grown as an ornamental pepper thanks to what it looks like. Lately some sauces made of it have come on the market. Marketing agencies have a field day promoting this macho-pepper. Can you imagine the attention it gets just by sitting there and looking… well… _ _ _ _....

Cayenne General Description The Cayenne Blend Pepper group is a fiery mix of long slender peppers 4 to 6″ long, which ripen in a rainbow of colors including purple, green, red and yellow. They have a Scoville capsaician rating of close to 3000. This makes it a mildly hot pepper. For some 3,000 might be very hot, depending on your experience with the spices. But the most interesting thing about Cayenne and all peppers containing Capsaicin, is their medicinal qualities. It has been proven to reduce inflammation, cholesterol, triglyceride levels. Researchers say it fights cancer, prevents heart attacks, Cayenne Peppers Medicinal Qualities Or is the best thing about Cayenne peppers their medicinal qualities Many who are not aware of Cayenne’s medicinal qualities, feel the best thing about Cayenne is they keep their color when dried. So they are perfect for the ornamental appeal when dried and strung. So you can use them as ornaments indoors and out or you can grind them into bold spice mixes. Those persons should go to Shirley’s Wellness Cafe’s website to read up on Dr. Patrick Quillin research. (Excerpt below) True those are all good qualities in a pepper. But I am amazed at the health benefits of Cayenne pepper… truly. Dr. Patrick Quillin “Cayenne pepper – prized for thousands of years for its healing power. Folklore from around the world recounts amazing results using cayenne pepper in simple healing and in baffling health problems. But cayenne pepper is not just a healer from ancient history. Recent clinical studies have been conducted on many of the old-time health applications for this miracle herb. Again and again, the therapeutic value of cayenne pepper has been medically validated.” How to Grow | Cayenne Blend Peppers Harvest the first green fruits early to encourage continued harvests. Better to cut, not pull, the fruit from the stems. Wash hands thoroughly or wear gloves when working with this fruit, as the capsaicin in the pepper is an extreme eye and skin irritant. How to Use the Cayenne Blend Peppers The Cayenne Blend is delicious for fresh eating. You can stuff the small peppers for appetizers or chop them into Mexican dishes and add them to chili, bean bakes, and other casserole-style cuisine. They also do well on the grill, acquiring rich smoky accents when placed right on the hot coals… yes! OR… use fresh in sauces or salsa or dry the thin walled fruit for pepper flakes or to flavor oil and vinegar. There is a long list of ways to use Cayenne peppers. It’s a standard in the pepper fields. ...

General Characteristics of the Pretty Purple Pepper Plant Say it thrice: Pretty Purple Pepper Plant Pretty Purple Pepper Plant Pretty Purple Pepper Plant Pretty Purple is one variety of a purple pepper that is both ornamental and hot. The plant is taller than most ornamental standing at nearly 60cm when mature. The peppers start out green, immediately turns to purple and finally gives us a medium hot pepper (Scoville Unit Scale 1100+/-) when mature. The foliage is green with tints of purple showing off the violet-colored flowers. It will do nicely in a medium hydro-organico passive or flowing container of about 15lt in volume. How to Grow The Purple Pepper Like most peppers it will take a couple of weeks after planting the seed to see the little seedlings pop up. Then perhaps another 80 days for a full bush of fruit. All peppers prefer full su, so lets put t out in the patio with no roof. You can use the containers built in transparent roof to keep her dry. Even though pepper plants take rain well, a roof will keep the container from catching the rain and getting too full. But no problem with no roof as well. The passive containers have an overspill outlet. The water level indicator at the bottom of the pot, will bail the water in the pot after reaching the top of the tube....

Explosive Ember is an upright, edible ornamental pepper with unique purple foliage and purple flowers when in full sun. It grows 10″ to 14″ tall and 8″ to 10″ wide. Explosive Ember is versatile, vigorous, and very easy to grow. It is a plant that is both good looking and spicy. Explosive Embers are bushy, well-branched with rigid, brittle stems and thin, narrow, dark green and purple leaves. Before developing into the fruit, their flowers are inconspicuous but flashy, six-petaled purple and give way to cone-shaped, bunching pepper berries. After the blooms pass, the fruit begins to set in clusters of about half a dozen. The small hot peppers are born purple and then turn red and ember, standing above stunning purple and green foliage. On the interior the peppers are divided by spongy ribbing which supports many small, flattened, rounded seeds. The pepper fruits are mild but still hot. The younger fruits are sharper, while the mature peppers are sweeter in taste. It has a rating of 3000 Scoville Units. Plants take 130 – 145 days to produce fruit after planting from seed. Never plant over 1/4″ deep....

Bolivian Rainbow’s small naturally bushy plants produce 100’s of small, teardrop shaped, hot chillies. Bolivian Rainbow Chilli Pepper produces fruit year around making it a bright and colorful addition to your home’s garden or patio. It produces small five-petaled purple flowers that give way to conical fruits. These small conical fruits turn different colors as they mature. The peppers start out a brilliant purple and turn yellow to orange to red, with all stages of the pepper present on the plant at once. The peppers are small, about 1 inch, and cone-shaped, growing upright on the plant. They somewhat resemble Christmas lights because of their shape and their bright and differing colors. The peppers stand bright against the deep purple-hued stems and leaves of this tall bushy pepper. Bolivian Rainbow peppers can reach up to 18 inches tall and 24 inches wide. It is classified as an ornamental pepper however the fruit is “Hot” and tasty, so use them cautiously. Most of the heat comes from the pithy ribs, inner lining and seeds of the pepper, so keep this in mind when cooking with them. The Bolivian Rainbow’s chiles are delicious in salads or salsas, and can be dried or pickled. Bolivian Rainbow is part of the Capsicum genus. Its scientific name is Capsicum annuum longum group ‘Bolivian Rainbow’ grown for centuries in Bolivia. ...

Black Pearl Pepper’s scientific name is Capsicum annuum longum. It is the blackest pepper ever hybridized. It was developed by arboretum Floral and Nursery Plants Research Unit scientists Rob Griesbach and John Stommel of the Agricultural Research Service’s Vegetable Laboratory. Black Pearl is compact, bushy, hot pepper grown for its ornamental beauty more than it’s taste. It is heat tolerant and wants to be planted in the full sun. The pepper grows vigorously 12 to 18 inches tall with approximately the same width. It sets masses of 2cm small round ‘pearl shaped’ pods, which ripens from black to a rich, deep red. Black Pearl’s leaves will start out green but will turn black as soon as they hit full sun. It is considered an annual, which means it typically only grows best for a single growing season, however you can bring it into a second year. In 2006, she was the All-America Selections, Flower Award winner. It was the talk of the...

Equations and Symbols

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Soluable Salt Ranges

Keeping up on your soluble salt range is important. Always have an instrument at hand to check your nutrient levels. The below chart is a general guide as to what levels are acceptable or not.

Desireable

Permisable

Dangerous

EC

.75-2 mS

2-3 mS

3 mS & ↑

PPM

500-1300

1300-2000

2000 & ↑

Electrical Conductivity (EC) of a solution is a measure of ionic compounds dissolved in water. Organic Nutrients are ionic compounds. Another name for ionic compounds is salts. Assuming the water had very little EC before you added the liquid fertilizer, measuring the EC will tell us how much fertilizer we have in our liquid. EC is commonly measured in milli-siemens (mS) and/or Total Dissolved Solids (TDS) expressed in Parts Per Million (PPM). Both will give you the same information of how much fertilizer is in your liquid. The EC and PPM are always in relation. So stating the EC and PPM is redundant. The relationship is 1 EC (measured in mS) = 650 PPM.

About BioChar Pyrolysis

Quote from:
Daniel D. Warnock & Johannes Lehmann & Thomas W. Kuyper & Matthias C. Rillig
"Biochar is a term reserved for the plant biomass derived
materials contained within the black carbon
(BC) continuum. This definition includes chars and
charcoal, and excludes fossil fuel products or geogenic
carbon (Lehmann et al. 2006). Materials
forming the BC continuum are produced by partially
combusting (charring) carbonaceous source materials,
e.g. plant tissues (Schmidt and Noack 2000; Preston
and Schmidt 2006; Knicker 2007), and have both
natural as well as anthropogenic sources. Restricting the oxygen supply during combustion can prevent complete combustion (e.g., carbon volatilization and
ash production) of the source materials. When plant
tissues are used as raw materials for biochar production,
heat produced during combustion volatilizes a
significant portion of the hydrogen and oxygen, along
with some of the carbon contained within the plant’s
tissues (Antal and Gronli 2003; Preston and Schmidt
2006).... Depending on the temperatures
reached during combustion and the species identity
of the source material, a biochar’s chemical and
physical properties may vary (Keech et al. 2005;
Gundale and DeLuca 2006). For example, coniferous biochars generated at lower temperatures, e.g. 350°C, can contain larger amounts of available nutrients,
while having a smaller sorptive capacity for cations
than biochars generated at higher temperatures, e.g.
800°C (Gundale and DeLuca 2006). Furthermore,
plant species with many large diameter cells in their
stem tissues can lead to greater quantities of macropores
in biochar particles. Larger numbers of macropores
can for example enhance the ability of biochar
to adsorb larger molecules such as phenolic compounds
(Keech et al. 2005)."
Check out the entire report at:
Mycorrhizal Responses to Biochar in Soil–Concepts and Mechanisms"

Biochar & Fungi Relationship

Cation Exchange Capacity Information Blurb

The total CEC is impacted by these factors:
Amount of active humus such as compost, Amount of passive humus such as Biochar, The pyrolysis method of the Biochar added, Was the Biochar activated and/or inoculated? The type and amount of microorganisms, and The overall pH